Scalloped Potatoes

This is my first ever blogging attempt, either posting or even commenting on someone else's blog. I've always felt like a bit of a blog voyeur, so on this blog I will finally join in and feel legit! Great blog idea Britt!

The recipe I'm posting has been tried and remained true over the years. It's a Canadian Living recipe and I thought it would be appropriate to post one of their's since I learned how to cook by consulting my Canadian Living cookbooks over and over again. I have to admit that Rudy and I survived a few years of hamburger helper before we graduated to real food. So thanks Canadian Living!!

The Best-Ever Scalloped Potatoes

6 potatoes (about 2 lb)

1/3 cup finely chopped onion

Sauce:

3 tbsp. butter

3 tbsp. flour

1 1/2 tsp. salt

1/2 tsp. pepper

2 1/2 cups milk

In a saucepan, melt the butter and add the flour, salt and pepper and cook for about a minute. Gradually stir in the milk (I heat it up in the microwave first) and stir constantly until thickened. Set aside till you've sliced the potatoes and chopped the onion.

Peel and thinly slice the potatoes (I use baker's). Grease an 8x8 square baking dish and layer 1/3 of the potatoes on the bottom. Pour 1/3 of the sauce over the potatoes, then sprinkle 1/3 of the onions over that. Repeat the layering twice. Cover in foil and bake in a 350 degree oven for 45 minutes. Uncover, sprinkle with grated Parmesan cheese and bake for another 30 minutes. Poke the potatoes to make sure they're done. Let stand for 5 minutes before serving. This is supposed to make 6 servings, but I'd say 4 is more like it.